These little dim sum treats are so delicious and very easy to prepare. They are
great hot or at room temperature and can be served with a dipping sauce of hot
chili sauce or salt seasoned with a little curry powder, five spice powder or
crushed Szechuan peppercorns. They can be made ahead and reheated in the oven.

Any white fleshed fish fillets can be used instead of the shrimp. The shrimp
paste itself (without the bread cubes) can also be poached in water and served
as dumplings in soup, or can be pan fried as little shrimp patties.